Simple Raspberry Cherry Pie

1. 1

   In a large bowl, combine raspberries and cherries. Stir in the sugar, tapioca and lemon juice. Let stand for 1 hour.

2. 2

   Line pie plate with bottom crust; add the filling. Dot with butter. Top with a lattice crust.

3. 3

   Bake at 450u00b0 for 10 minutes; reduce heat to 350&deg. Bake 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.